Armiko (Sauteed Lamb Innards) Recipe

1. 1

   Pierce the liver with a knife, cut open the heart and fry them together in a little warm oil for a few min.

2. 2

   Pass them with the kidneys through a coarse grinder.

3. 3

   In Greece we would also use the lungs - but in NY it is against the health code to sell them.

4. 4

   Heat 4 Tbsp.

5. 5

   extra virgin olive oil in a heavy frying pan and saute/fry the onions till transparent.

6. 6

   Add in the meat, dill parsley, and salt and pepper.

7. 7

   Stir in well and saute/fry gently for 15 min.

8. 8

   Add in a little water to moisten and cook till the meat is tender.

9. 9

   Remove from the heat and sprinkle with minced walnuts.

10. 10

    Serve hot or possibly cool.

11. 11

    NOTES: A traditional Sephardic recipe.

12. 12

    This fufills the injunction in the Torah: and they shall eat the flesh in which night, roast with fire and unleavened bread; with bitter herbs they shall eat it.

13. 13

    Eat not of raw, nor sodden at with water, but roast with fire; its head with its legs and all of the innards thereof.

14. 14

    And ye shall leave none of it remaining till morning.

15. 15

    Exodus XII 8-11

16. 16

    My guests did well - except for the head.

* Per serving · 4 servings · Values may vary.

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